Ingredients
Method
- Preheat oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with foil and spray lightly with cooking spray.
- Prep ingredients: Slice chicken and red bell pepper into 1-inch strips. Cut carrots into thin ribbons, then slice into 1-inch batons. Break the broccoli into small florets.
Season and toss:
- In a bowl, toss the chicken with teriyaki sauce, and season with salt and pepper.
- In a separate bowl, combine the bell pepper, carrots, broccoli, and sugar snap peas with olive oil. Season with salt and pepper.
- Arrange on sheet pan: Spread the chicken and vegetables in a single layer on the prepared pan, avoiding overcrowding.
- Roast: Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Garnish and serve: Sprinkle with sesame seeds and serve hot, either on its own or over cooked rice or noodles.
Notes
- To save time, you can use pre-cut vegetables or a frozen stir-fry blend—just thaw and pat dry before baking.
- Add a splash of teriyaki sauce after baking for extra flavor and shine.
- Make it spicy by adding a drizzle of sriracha or red pepper flakes to the teriyaki marinade.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.